The secret is patience. Love your dough and don't rush the process if you want your bread to love you back. It's a bit like child-rearing, only it doesn't take 18 years to raise a loaf. And it's a whole lot easier because bread is so much more predictable than a human being is. I'm… Continue reading Yes, Brian, you really can bake your own French bread
Nick and Joan have been serving breakfast and lunch at their Place near T.F.Green airport for over 29 years. Known for their meaty slices of real ham cut off the bone and their caring, friendly welcome and service, they also make a delicious, hearty, homemade pea soup, the old-fashioned way, from a stock made from… Continue reading Hambone, Hambone, Pea Soup (inspired by Nick and Joan’s Place)
My weekly day off, you'll find me cooking up a storm. To keep the weekend relaxing, I've learned to prepare ahead so that my day of rest doesn't feel hectic and rushed. Last week I posted what I did to prepare ahead for this meal, to make the complicated fiesta--Falafel with whole wheat pita (everything from… Continue reading Weekend Falafel
This is the season for reflection and reassessment. And I've been thinking about the notion that weekends ought to be all about good food and relaxing. Once a week, I've decided to take a no-work day, which, for me means no writing (despite that I love my work). Cooking, however is not work for me--it's pleasure.… Continue reading And on my day off, I cook
Here’s another disclosure for you. I love to cook but I hate taking pictures of food and I hate writing detailed recipes with measurements. Cooking is the way I relax when I’m not writing or taking care of my persnickety health. My blog started to turn cooking into work and I didn’t like that so… Continue reading Disclosure: This is almost a recipe for cherry-berry pie filling
I’m starting a whole new blogging chapter. Let me start by saying that I cook WAY more often, and make a lot more variety of foods than I’ve been posting on my blog. Yesterday for example, I baked a vegetable pie with whole-wheat crust, stuffed with grated onion, zucchini, carrots, potatoes, mozzarella, romano & italian… Continue reading Is blogging just another cherry-berry pie-in-the-sky?